Kastamonu garlic processing facilities situation analysis, problems and expectations.
Yazarlar (1)
Prof. Dr. Hüseyin Güran ÜNAL Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 09-2024 |
| Cilt / Sayı / Sayfa | 12 / 9 / 1600–1607 | DOI | 10.5555/20240466780 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20240466780 | ||
| UAK Araştırma Alanları |
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| Özet |
| Garlic is widely used due to its taste and health benefits. Garlic production and consumption is increasing in the world and in Turkey. Although it is widely consumed as dried garlic clove, it is also used in the form of powder, chips, puree, extract, tablet, sauce and oil. Apart from being added directly to meals, it can also be used in the production of products such as garlic, sausage, fenugreek, pastrami, spices, canned food, pickles, pickles, yoghurt, tomato paste and similar products. Garlic is the number one agricultural production in Kastamonu province, which accounts for approximately 20% of Turkey's garlic production. Geographically indicated Taşköprü garlic is the first product that reminds Kastamonu. Thousands of families earn their living from garlic production and require intensive labor. Most of the garlic produced in Kastamonu reaches the consumer in the markets in hand-tied form. Apart from this, high … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 2 |